Spicy Black Bean Chipotle Soup

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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1 tbsp olive oil
1 small white onion, minced
1 clove garlic, minced
1 red capsicum, seeds and ribs remove – finely chopped
1 chipotle chile, finely chopped
1 tbspn adobo sauce
1 tbspn cumin seeds, toasted until fragrant
1 tspn dried oregano
1 can crushed tomatoes
1.5 cups pre-cooked black beans
4 cups vegetable stock
1/3 cup brown rice
1 tbspn dark chocolate (bittersweet)
juice of 1/2 an orange
1 tspn salt
1 cup cilantro, lightly chopped
sour cream to serve


Serves 4.

In a large, heavy based pan, heat the oil over a medium-high heat. Add the onion and garlic and cook gently until it starts to colour. Add the capsicum and cook for another couple of minutes, until soft. Add the chile, adobo sauce, cumin and oregano and cook for another couple of minutes. Add the tomatoes, stir well and bring to a gentle boil. Add the black beans and vegie stock and turn heat up to high. Bring to a rolling boil and then add the rice.

Cook on a gentle boil for approximately 30 minutes, until the rice is tender. Add the chocolate, orange juice and salt and stir well until the chocolate has melted. Remove from the heat and allow to sit for a couple of minutes. Serve with a dollop of sour cream and garnished with cilantro.

From adelaidefood.wordpress.com